Taxonomic structure of the microbiota of Tunisian Organic Prickly Pear (Opuntia ficus indica Mill) cladodes and fruits and their exploitation through lactic acid fermentation
Di Cagno R
MetadataShow full item record
SubjectOpuntia ficus indica Mill; Plant associated microbiota; Nutritional properties; Lactic acid fermentation; Organic food
Introduction: Organic prickly pear production in Tunisia is constantly increasing, due to its high ecological adaptability to extreme cultivation condition and growing demand for its food and non food products, which guarantees high income. Fruits are characterized by pronounced flavor and high nutritional properties, whereas cladodes are less exploited for human consumption. Recently, beside targeted analytical approaches, non-targeted- holistic approach dealing with nutritional and microbiological characterization of organic products become very important. Objectives: The present study aimed to explore the endophytic and epiphytic cladodes and fruits associated microbiota and to exploit the nutritional and functional properties through lactic acid fermen-tation. Method / Design: Fruits and cladodes were collected in Septem-ber 2014 in Tunisia from three different locations: Jendouba, Kasserine and Le Kef. Cultivars Amles, Chawki and Hbari were investigated. The structure of the microbiota cladodes and fruits associated was explo-red through culture-dependent and independent (pyrosequencing of the 16S rRNA targeting RNA) methods of identification. Lactic acid bacteria and yeasts were identified by partial 16S rRNA and 26S rD-NA gene sequences, respectively. Cladodes and fruits were exploited through lactic acid fermentation by selected autochthonous lactic acid bacteria. Chemical, microbiological and functional properties (e.g., flavonols profiles, phenolic content and antioxidant activity) were evaluated. Results: Microbial diversity and community structure showed variability on the axis fruits or cladodes, cultivar or location; whereas functional properties were more in relation to the plant part and cul-tivar and starter used. The setting up of the protocol for processing fruits and cladodes may guaranty improved safety, and nutritional properties. Conclusions: The exploitation of organic products through new approaches presented in this study may contribute to sustainability of Mediterranean diet. Accordingly, nutritional and biotechnological valorization of cladodes and fruits seems to be promising.
Showing items related by title, author, creator and subject.
Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation Di Cagno R; Pontonio E; Buchin S; De Angelis M; Lattanzi A; Valerio F; Gobbetti M; Calasso M (2014)Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked ...
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation Filannino P; Azzi L; Cavoski I; Vincentini O; Rizzello CG; Gobbetti M; Di Cagno R (2013)Two strains (POM1 and C2) or LP09 of Lactobacillus plantarum, which were previously isolated from tomatoes and carrots, and another commercial strain of L. plantarum (LP09), were selected to singly ferment (30 degrees C ...
Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ Rizzello CG; Mueller T; Coda R; Reipsch F; Nionelli L; Curiel JA; Gobbetti M (2013)Background: In the last decade, several studies described the promising cytotoxic activity of fermented wheat germ towards cancer cell lines and during in vivo clinical trials. Recent data suggested that the antiproliferative, ...